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Soak the ancho chiles in boiling water until softened, about 15 minutes. Meanwhile, in a large deep skillet, toast the peanuts over moderately low heat, stirring constantly, until golden, about 15 minutes. Transfer to a plate to cool.
Drain the anchos and transfer to a blender. Add the peanuts, tomatoes, hard roll, onion, chipotles, garlic, and sugar and puree until smooth.
Combine the cinnamon and salt and sprinkle all over the chicken. Heat the oil in a large skillet until shimmering. Add half of the chicken and cook over moderately high heat until golden, about 6 minutes per side; transfer to a plate. Repeat with the remaining chicken.
Pour off all but 2 tablespoons of the oil from the skillet. Add the peanut sauce and cook over moderate heat, stirring constantly, until very thick, about 15 minutes. Add the chicken stock, wine, and vinegar and bring to a simmer. Nestle the pieces of chicken in the sauce and simmer over moderately low heat, turning occasionally, until cooked through, about 25 minutes.